Shape phillo pastry in squares and place them on upside-down pastry paper cases. Brush with melted butter and sprinkle with icing sugar. Bake at 200°C for several minutes while rinsing and cleaning grapes from seeds. Put the vanilla stick in the milk and bring to the boil. In the meanwhile, beat egg
yolks with sugar, then simmer for another 8 minutes. Take away from the stove to mix gorgonzola.Let the mixture cool down. Whip Chantilly cream until sti, then mix it to the custard. Serve crisp phillo pastry cocottes full of grapes topped with a spoonful of delicius Gorgonzola Chantilly cream.